Peanut Butter Cheese Cake Minis (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups graham cracker crumbs |
4 tablespoons sugar |
1/4 cup (1/2 stick) butter, melted |
12 bite-size peanut butter cups |
2 (8-ounce) packages cream cheese, at room temperature |
1 cup sugar |
1/4 cup all-purpose flour |
1 teaspoon pure vanilla extract or almond extract |
2 eggs |
Directions:
1. Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
2. To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
3. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.
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